Mughlai Fish Curry

  • 300 gm cod fish
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 onion
  • 3 cloves garlic
  • 2 teaspoon coriander seeds
  • 2 teaspoon red chilli powder
  • 1 tablespoon vinegar
  • 3 tablespoon yoghurt (curd)
  • 1 tablespoon garam masala powder
  • 3 teaspoon poppy seeds
  • 2 inches ginger
  • 1 tablespoon peppercorns
  • 2 teaspoon cumin seeds
  • 8 almonds

For Marination

  • 1 teaspoon powdered turmeric
  • salt as required
  • 1 teaspoon lemon juice

For Garnishing

  • 1 teaspoon coriander leaves

How to make Mughlai Fish Curry

  • Step 1 : Wash the fish thoroughly and marinate with turmeric powder, lemon juice and salt for minimum 40 minutes. Boil the poppy seeds with enough water over medium flame to make them soft. Blend them chopped onions, garlic cloves, ginger, peppercorns, coriander seeds, cumin seeds, red chili powder, turmeric powder, almonds and salt in a blender jar over high speed for a few seconds till you achieve a smooth paste.
  • Step 2 : Heat oil in a pan over medium flame and once the oil is hot enough, add the marinated fish pieces to it one by one. Fry for a minute and then in the same pan add ground onion paste. Saute till the raw smell disappears. Now, add the whisked curd along with garam masala powder and stir well.
  • Step 3 : Add milk over it and cook fish in the gravy for sometime over low flame. Turn off the gas knob when you achieve a thick gravy. Garnish with chopped coriander leaves and serve hot with steamed rice or pulao.
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